Description
Moist, high-protein Pumpkin Spice Cottage Cheese Protein Muffins blend cozy fall flavors with 11g protein per muffin. Perfect for healthy breakfasts or snacks!
Ingredients
1 cup cottage cheese (full-fat or low-fat)
2 large eggs
½ cup pumpkin puree (not pie filling)
¼ cup honey, maple syrup, or preferred sweetener
1 tsp vanilla extract
1 ½ cups oat flour (or almond flour for gluten-free)
1 scoop vanilla or unflavored protein powder (about 25g)
1 tsp baking powder
1 tsp pumpkin pie spice
Pinch of salt
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
Blend Wet Ingredients: In a blender, combine cottage cheese, eggs, pumpkin puree, sweetener, and vanilla extract. Blend until smooth, about 1–2 minutes.
Mix Dry Ingredients: In a large bowl, whisk together oat flour, protein powder, baking powder, pumpkin pie spice, and salt until well combined.
Combine Mixtures: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined into a thick batter; avoid overmixing.
Fill Muffin Tin: Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
Bake: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Tops should spring back when lightly pressed.
Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Notes
Equipment Needed
Blender or food processor
Muffin tin
Paper liners or cooking spray
Mixing bowl
Whisk or spatula
Measuring cups and spoons
Notes & Variations
Substitutions: Use almond flour for a gluten-free option or swap honey for maple syrup for a vegan-friendly sweetener. For vegan muffins, replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use plant-based protein powder.
Add-Ins: Fold in ¼ cup chocolate chips, chopped pecans, or dried cranberries for extra texture and flavor.
Tips: If batter is too thick, add 1–2 tbsp milk. Store muffins in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition Facts (Per Serving)
Calories: 135 kcal
Protein: 11g
Carbohydrates: 13g
Fat: 4g
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Cuisine: American